Why You’ll Love This Recipe

These cookies take the best of two worlds—cookies and cheesecake—and combine them into one irresistible treat. The creamy cheesecake center and fruity blueberry swirl add depth to the chewy cookie, creating a delightful bite every time. They are easy to make, making them perfect for any occasion, from casual get-togethers to a special sweet treat just for yourself.

Ingredients

For the dough:

2 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp vanilla extract

For the cheesecake filling:

4 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract

For the blueberry swirl:

½ cup blueberry jam (store-bought or homemade)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the dough: Whisk together the dry ingredients—flour, baking soda, and salt. In another bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, then beat again until fully incorporated. Gradually add the dry ingredients and stir until just combined. Chill the dough in the fridge for 30 minutes.
Make the cheesecake filling: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Set aside while the dough chills.
Assemble the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough and flatten it slightly. Add ½ teaspoon of the cheesecake filling in the center, then swirl a small amount of blueberry jam on top. Cover with more dough and seal the edges. Roll the dough into a ball and place on the baking sheet. Leave about 2 inches between each cookie.
Bake: Bake the cookies for 12-14 minutes until the edges are lightly golden, but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

Servings: About 18 cookies
Prep time: 15 minutes
Cook time: 12-14 minutes
Total time: 1 hour (including chilling)

Variations

Fruit variations: While blueberry jam adds a great flavor, you can use other fruit jams like raspberry, strawberry, or blackberry for a different twist.
Cheesecake flavor: Try adding a bit of lemon zest to the cheesecake filling for a citrusy kick.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the dough for up to 3 months. Simply scoop the dough balls, freeze them on a baking sheet, then transfer to a freezer bag.
Reheating: Reheat in a warm oven for a few minutes to restore their softness.

FAQs

Can I use other types of cheese for the filling?

While cream cheese is ideal for this recipe, you could try mascarpone or ricotta for a slightly different flavor and texture.

Can I make these cookies without chilling the dough?

It’s best to chill the dough to prevent spreading, but if you’re short on time, you can skip this step. Just keep an eye on the cookies as they bake.

What if I don’t have blueberry jam?

You can substitute with any other fruit jam or even a fruit compote for a fresh, homemade twist.

Can I use a stand mixer for this recipe?

Yes, a stand mixer can be used to mix the dough and the cheesecake filling for convenience.

Can I use salted butter?

It’s recommended to use unsalted butter, but if you only have salted butter, just reduce the amount of salt added to the dough.

Can I freeze these cookies?

Yes, these cookies freeze well. Store them in a freezer-safe bag or container, and they’ll last up to 3 months.

How can I make these cookies less sweet?

You can reduce the amount of sugar in the dough and the filling for a less sweet result.

How do I know when these cookies are done?

The cookies should be lightly golden around the edges but still soft in the center. If in doubt, take them out when the edges are golden—they’ll firm up as they cool.

Can I make the dough ahead of time?

Yes, you can make the dough in advance and store it in the fridge for up to 2 days or freeze it for later use.

How do I store leftover cheesecake filling?

If you have extra cheesecake filling, store it in an airtight container in the refrigerator for up to 3 days. It can also be used for other desserts!

Conclusion

Blueberry Cheesecake Swirl Cookies are a delicious and fun treat that’s perfect for any occasion. With a rich cheesecake filling, a swirl of fruity jam, and a soft, chewy cookie dough, these cookies stand out from the crowd. They’re easy to make and sure to impress anyone who tries them!

Blueberry Cheesecake Swirl Cookies

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Author: Chef Sara
Total Time: 1 hour (including chilling time)
Yield: 18 cookies
Diet: Vegetarian

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Description

Blueberry Cheesecake Swirl Cookies combine the rich, creamy filling of cheesecake with a swirl of fruity blueberry jam, all wrapped in a soft, chewy cookie dough. This easy-to-make dessert brings together the best of cheesecake and cookies in one irresistible treat. Perfect for any occasion, these cookies are sure to impress with their vibrant flavor and indulgent texture.

Instructions

Prepare the Dough: In a bowl, whisk together flour, baking soda, and salt. In another bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, then beat until fully incorporated. Gradually add the dry ingredients and mix until just combined. Chill the dough in the fridge for 30 minutes.
Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Set aside.
Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough, flatten slightly, and add about ½ teaspoon of cheesecake filling in the center. Swirl a small amount of blueberry jam on top. Cover with more dough, sealing the edges. Roll into a ball and place on the baking sheet, leaving about 2 inches between each cookie.
Bake: Bake for 12-14 minutes, or until the edges are golden and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Fruit Variations: Swap blueberry jam for other fruit jams like raspberry, strawberry, or blackberry for a different flavor.

Cheesecake Flavor: Add lemon zest to the cheesecake filling for a citrusy twist.

Storage/Reheating: Store cookies in an airtight container at room temperature for up to 5 days. Reheat in the oven for a few minutes for added softness.

Freezing: Freeze the dough for up to 3 months. Scoop dough balls, freeze on a baking sheet, then store in a freezer bag for later use.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert, Cookie
Method: Baking
Cuisine: American